{"id":29703,"title":"Ginger and Scallion Stir-Fried Chicken","modified":"2025-02-12T10:32:23+01:00","plain":"A delicious Malaysian stir-fried chicken with ginger and spring onions\n\n\n\nJust like Malaysian fried pork or ginger beef, this delicious easy Asian recipe has its origins in the Chinese diaspora in Malaysia. More specifically, a similar dish can originally be found in Cantonese Chinese cuisine. Not to be confused with the delicious ginger chicken, though  \n\n\n\nMy Hakka pork recipe, or Malaysian fried pork belly\n\n\n\nDai chow cuisine\n\n\n\nThis dish falls into what is called in Malaysia \u201cDai chow cuisine\u201d, which literally means \u201cbig fry\u201d in Cantonese. It refers to a wide range of typical stir-fried dishes that can be ordered, ranging from vegetables to long-simmered soups, meats, seafood, steamed fish, and much more. \n\n\n\nStir-fried beef with pineapple is a classic from these establishments\n\n\n\nTraditionally, dai chow restaurants were frequented by Chinese families when cooking for everyone at home became too demanding. The concept is similar to home-cooked meals, where several dishes are placed on the table and shared with rice. \n\n\n\nHowever, due to Malaysia's cultural diversity, these restaurants have ended up attracting a wider audience. If you go on a trip to Kuala Lumpur, you are 100% sure to come across them. \n\n\n\nThe main ingredients of Malaysian stir-fried chicken with ginger and spring onions\n\n\n\nLight soy sauce: not to be confused with dark soy sauce, this is the classic salty soy sauce found everywhere\n\n\n\nOyster sauce: adds a magnificent umami and salty touch to the dish\n\n\n\nSesame oil: brings a delicious nutty flavor to the entire dish\n\n\n\nShaoxing wine: Classic Chinese rice wine. Can be replaced with dry sherry \n\n\n\nThe chicken: Absolutely use chicken thighs. Maximum juiciness and flavor will be guaranteed. Well, you can use breast meat, but it will be less flavorful. At your own risk   \n\n\n\n\n\n\tGinger and Scallion Stir-Fried Chicken\n\t\t\n\t\tA delicious Malaysian stir-fried chicken with ginger and spring onions\t\n\t\n\t\tWok\t\n\t\n\t\t400 g chicken thighs (Boneless, sliced, with skin)40 g of ginger (thinly sliced)3 green onions (White part only, sliced. Keep the green parts for garnish )4 cloves garlic (minced)0.5 onion (Cut into quarters)Marinade1 tablespoon light soy sauce1 tablespoon of oyster sauce1 teaspoon sesame oilWhite pepper (to taste)1.5 tablespoon cornstarchSauce1 tablespoon light soy sauce1 tablespoon of oyster sauce3 tablespoons shaoxing wineWhite pepper (to taste)30 ml water1 teaspoon cornstarchGarnishGreen parts of spring onions, thinly slicedSide dishesCooked white rice\t\n\t\n\t\tMix the chicken with the marinade (except for the cornstarch)Add the cornstarch. Let marinate for 15 minutes. In a bowl, mix the sauce ingredients except for the cornstarch and waterIn another bowl, mix the water and cornstarchHeat oil in a pan or wok and saut\u00e9 the ginger until golden. Add the garlicAdd the chicken. Cook on one side without stirring until a crust forms (about 5 minutes), then turn all pieces over. Add the white part of the spring onions and the onion. Cook until tender. Pour in the sauce and cook until it reduces slightly.Add the water\/cornstarch mixture and stir very quickly until it thickensAdd the green parts of the spring onions, stir, remove from heat and serve hot over rice.\t\n\t\n\t\tFor the best results, it's really essential to wait for the chicken to brown well before starting to stir it\n\t\n\t\n\t\tMain courseMalaysianHuile de s\u00e9same, Poulet, Sauce huitre, Sauce soja light, Vin shaoxing","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29703","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=29703"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/29703\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/26603"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=29703"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=29703"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=29703"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}